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DigsMagazine.com.
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 today's
special |
Mediterranean
Veggie Stew
Sort
of a combination between ratatouille and Spanish pisto,
this veggie stew dish -- which I learned from a girl I met while
traveling in Italy a couple of years ago -- makes a really tasty
one-dish meal, especially when served with a couple of slices of
garlic bread. Make plenty of extra, as it tastes even better the
next day, after the flavors have really soaked in.
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ingredients
8
roma tomatoes, peeled and de-seeded
2 medium zucchini
1 bell pepper
2 medium russet potatoes
1 medium onion
2-3 cloves garlic
2 tbsp. olive oil
1/2 cup water
2 tbsp. wine
1 tsp. sugar
1/4 cup fresh basil leaves, torn (optional)
crushed red pepper
salt + pepper
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time
1 hour
serves 3- 4 |
1. Roughly
chop the peeled, cored and de-seeded tomatoes (hint: to peel tomatoes,
slice an X at the non-stem end and drop into boiling water for 20-30
seconds. The skins will then peel off easily.) Slice the zucchini into 1
cm thick slices (I like to slice on the diagonal, but it's purely for
decorative reasons). Slice the bell pepper into 2-3" long strips.
Chop the onion and mince the garlic. Peel the potatoes and cut into
1" cubes.
2.
In a large pot -- use the biggest stockpot you've got -- heat 2 tbsp.
olive oil on medium. When the oil is hot, add the garlic and onion and
saute for 4-5 minutes, until the onion has softened.
3.
Add the remaining vegetables (tomatoes, zucchini, pepper, potatoes) and
stir well. Add the water, wine, sugar, basil (if you're using it), and 1
tsp. of salt (you'll add more at the end, but that'll do for now). Add
3-4 dashes of crushed red pepper.
4.
Cook
on low heat, partially covered, for 30-45 minutes, until the potatoes
are cooked through and have begun to soak up the flavors.
5.
Season
to taste with salt and pepper. Add more crushed red pepper flakes as
necessary. Serve in a big bowl with garlic bread.
o
related
recipes:
moroccan chickpea
eggplant stew
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